Kourambiathes (Greek Cookies)

Rating: 3.45 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

A traditional Greek shortbread cookie. Adds a good flavor to any holiday!

By Becky Marti

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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
16
Yield:
3 dozen
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.

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  • In a medium bowl, cream the butter, egg yolk and anise extract until light. Stir in the 1/4 cup confectioners' sugar and flour until blended.

  • Shape dough into crescents and place 2 inches apart on the prepared baking sheets.

  • Bake in preheated oven just until bottoms and edges begin to brown, 15 to 20 minutes. Dust heavily with confectioners' sugar before they are completely cool.

Nutrition Facts

Per Serving:
194 calories; protein 2.3g; carbohydrates 19.3g; fat 12g; cholesterol 43.3mg; sodium 82.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

JEDICYNSTER
Rating: 5 stars
03/18/2004
Try using 4 teaspoons of Ouzo (anise liqueur)OR brandy AND 2 teaspoons of almond extract INSTEAD of 2 Tablespoons of straight anise liqueur. Read More
Helpful
(3)

Most helpful critical review

basil
Rating: 2 stars
02/23/2007
Original Kourambiethes have almond added in the dough and usually vanilla extract rosewater and brandy not anise or ouzo. Moreover it is very important that you use the right kind of butter. In Greece sheep's butter is used for its distinct aroma and flavour. And the biscuit should be left to cool before you dust the sugar over it otherwhise it makes a not so appealing crust. Read More
Helpful
(30)
11 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
basil
Rating: 2 stars
02/23/2007
Original Kourambiethes have almond added in the dough and usually vanilla extract rosewater and brandy not anise or ouzo. Moreover it is very important that you use the right kind of butter. In Greece sheep's butter is used for its distinct aroma and flavour. And the biscuit should be left to cool before you dust the sugar over it otherwhise it makes a not so appealing crust. Read More
Helpful
(30)
DOROTHY JUNE
Rating: 3 stars
12/17/2003
i liked the cookies but the rest of the family did not and that includes a 10yr old boy Read More
Helpful
(11)
Debra Machado
Rating: 2 stars
12/14/2009
I have been making this for years...Old Greek cookbook I use I add 7tlbs conf. sugar/ 7tbls water in when I blend the butter --and sweet butter (no salt.) also vanilla extract no anise. You will love them if you do it this way. Read More
Helpful
(10)
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LIZDP
Rating: 1 stars
02/26/2003
I'm afraid no one in my family liked these. The you may try less Anise if you're inclined to try them. Read More
Helpful
(8)
JEDICYNSTER
Rating: 5 stars
03/18/2004
Try using 4 teaspoons of Ouzo (anise liqueur)OR brandy AND 2 teaspoons of almond extract INSTEAD of 2 Tablespoons of straight anise liqueur. Read More
Helpful
(3)
Yergie85
Rating: 1 stars
12/22/2010
The texture on these was acceptable but I'll probably cut back a bit on the flour in the future. REMOVE the anise. Or cut it back to about 1 tsp if you like a bit of the flavor. You're much better off substituting half vanilla half almond extract and sprinkling with rosewater before putting the powdered sugar on them. Rosewater is available in Indian and Mediterranean sections relatively cheap ( 3-5 in my area) and tastes great even on standard shortbread. Read More
Helpful
(1)
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